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12
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港铁中环站 F 出口, 港铁香港站 A2 出口 继续阅读
电话号码
28254001
开饭介绍
Pierre Gegnaire 提供的法式菜肴,以传统的法式烹饪方法,做出精美的现代法国菜。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2011-12, 2014-2019)
特色
浪漫情调
附加资料
客人不可自带酒水及蛋糕,可以於酒店购买
营业时间
今日营业
12:00 - 14:30
18:30 - 22:00
星期一至五
12:00 - 14:30
18:30 - 22:00
星期六
18:30 - 22:00
星期日
全日休息
付款方式
Visa Master 现金 美国运通 银联 JCB
其他资料
网上订座
Wi-Fi
酒精饮料
泊车
电话订座
赏订座积分
加一服务费
有关奖赏计划
招牌菜
La Bretagne Le Homard de Trois Facons Le Sirocco
食记 (83)
等级3 2019-08-24
1494 浏览
My wife celebrates my birthday with me in Pierre. We are not big fans of fine dining, but we occasionally dress up and goes for fine dining. Pierre is one of a good experience.We ordered 2 dinner set with 5 course. The 1st course is appetizer, which it is a fish jelly. It gives a fruitful fish taste, which definitely server the purpose. The 2nd course is a fish, which is fired in perfect timing. The 3rd course is the main course. The beef is medium rare and juicy. The 4th course is slices of cheese, but cheese is not my favorite and I think it is too heavy. The last course is the dessert, which is a pier with pudding. It is refresh and out of my imagination that these two ingredients can be mixed 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2019-08-13
972 浏览
My partner surprised me with a birthday dinner here.The food was amazing and the service was impeccable. I had a fantastic experience and I love the ambiance of the restaurant. The staff was very attentive and the sommelier was very helpful in recommending wines to pair with our food.For the entree:We got the langoustine and while I’m not a big fan of raw shellfish, I was pleasantly surprised by the raw langoustine with yellow mango. The slight sweetness of the mango cut through the usual fishiness of langoustine and added texture to the dish.For the mains:The lobster was cooked perfectly with the texture just right. The lobster bisque was so tasty (we used the remainder of our bread to dip into it!)The Australia ribeye was melt in your mouth and the bone marrow was a nice addition. While the restaurant was a bit pricey, even compared to other 2 Michelin Starred, I think the overall experience made it worth the price! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
The second dish was mainly lobster, and 4 of the 6 pieces had large pieces of shell in them. The response to my complaint was simply “oh I see, do you want more lobster in this case?”, without any apology. When I responded that I would surely take some I did -not- get any more and the next course was served, ignoring the offer.The two main dishes were first fish (which was ok) and then beef (which was very good), but my partner does not eat beef and got a replacement for the second main. The replacement was 99% identical to the fish dish before, which was already nonsense given that the restaurant did not even try to vary or cook something else from their a la carte menu. It was the same sauce as before, the same presentation. The only difference was that it was literally a chunk of fried breaded fish. The fish you get usually in cheap places like ruby Tuesday, or the fish you can buy from the freezer in Wellcome. And it was no different in taste as well - no spices, no herbs were used, it was straight plain. We complained and got a better replacement (some other fish dish from the lunch set).In total, I have never been at a Michelin started fine dining place with such strong flaws in the dishes. It was horrendous to present this for the most expensive tasting menu the restaurant offers. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级1 2019-04-17
2048 浏览
最好食竟然只系个牛油😍侍应服务态度超级(好)😂所谓的法国菜摆设很(好)这间餐厅法国菜的烹调手法是(神级的)😂进餐前客人的小秘诀:如果客人喜欢吃芝士,落单之前要熟读自己喜欢的某几款芝士名称!因为侍应没有芝士餐牌,要客人说出芝士名称,然後侍应才看有没有这款芝士,才能供给客人!与其他香港本地出名的法国菜餐厅真系(无与伦比)只要能够降低正常人嘅品评级数,一定很满意这间酒店的西餐!😂一边只吃最好味的牛油,一边欣赏最美的窗外风景,暂时放低尊严直至离开餐厅为止,所有一切也是美好的!🤗 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-04-02
1938 浏览
特别的日子,当然要庆祝一下, 在这情况之下,两口子吃个法餐,又实在是个相当好而又合理的选择。这次拣的是这家星店。天色明朗,能够更加享受这里的美景。单计景色,小弟系几家法式星店来讲,最喜欢的就系这里,或许不够金钟那家店高,但中环对正尖沙嘴的景观系最维港感觉的。这里的名物: 63度蛋. 卖相系好特别,面头放上一块Bellotta火腿, 63度蛋就在火腿底下,旁边还有芦笋同巴马芝士,而risotto就打成泡沫在碟的底部. Bellotta火腿有咸香,risotto打成泡沫後黑黑的像芝麻糊, 跟63度蛋一同吃, 味道几特别。跟马赛海鲜汤没分别,只是形式上的不同罢了。上面有不同的海鲜,真系交足功课。不同的是热汤变成了冻的jelly,味道好浓郁,一口一口的把jelly放入口,真的像在喝海鲜汤. 加上soubrossade雪糕一同吃, 味道几匹配。有创意, 不俗.是个份量不轻的甜品,有云尼拿牛奶布甸,lemon Wurtz, Malabar雪糕同买士多啤梨棉花糖,阵容鼎盛。 lemon Wurtz是这里的招牌,包括鱼胶片,糖浆同埋柠檬,味道是酸酸甜甜的. Malabar是法国的出名香口胶,这里就将Malabar香口胶的味道变成雪糕。另一个甜品更大堆头,系一式三件的, 包括一个像拿破仑的Millefeuilles brut de coffre, diplomate cream with kirsh, 一杯红生果marmalade同埋一小球雪糕。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)